Vanilla Cream Pie Filling

Preparation info

  • Difficulty


  • Yield: about

    2¼ qt


Appears in

For large-quantity measurements.

Ingredients U.S. Metric
Milk 1 pt 500 g
Sugar 2 oz 60 g
Egg yolks 1.5 oz 45 g
Whole eggs 2 oz 60 g
Cornstarch 1.25 oz 38 g
Sugar 2 oz 60 g
Butter 1 oz 30 g
Vanilla extract 0.25 oz (1½ tsp) 8 g
Ingredients U.S. Metric
Milk 4 pt 2000 mL
Sugar 8 oz 250 g
Egg yolks 6 oz 180 g
Whole eggs 8 oz 240 g
Cornstarch 5 oz 150 g
Sugar 8 oz 250 g
Butter 4 oz 125 g
Vanilla extract 1 oz 30 mL



Before beginning production, review the discussion of pastry cream.

  1. In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.
  2. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
  3. Sift the starch and sugar into the eggs. Beat with the whip until perfectly smooth.
  4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.
  5. Return the mixture to the heat and bring it to a boil, stirring constantly.
  6. When the mixture comes to a boil and thickens, remove it from the heat.
  7. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
  8. Pour into baked, cooled pie shells. Cool, then keep chilled. Chilled pies may be decorated with whipped cream, using a pastry bag with a star tube.